How do you store edamame hummus?

Like all hummus, this version should be covered and stored in the refrigerator.

How long will this edamame dip last?

If stored properly, it should last for 4-5 days.

Can you freeze hummus made with edamame and fresh cilantro?

You can freeze hummus, but I don’t normally recommend it. While I haven't tried freezing this recipe, I've tried it with other hummus recipes, and the hummus just doesn't have the same texture after it’s frozen and thawed.

Can you use fresh edamame in the shell?

Yes, you can. You'll just need to cook and shell the edamame before adding it to the hummus.

Do you need to remove the skins on the edamame?

If want a smoother hummus texture, you can peel the skins off, but in the spirit of saving time, I just leave them on.

Edamame Hummus with Jalapeño and Cilantro

Description

Edamame Hummus is a spin on traditional hummus made without chickpeas and seasoned with jalapeño and cilantro for a fresh and spicy flavour. Serve it up with veggies, pretzels or crackers for a quick and easy snack, or use it as a spread for sandwiches and wraps!

Ingredients

2 cups frozen shelled edamame
1 cup fresh cilantro, packed
1 large lemon, juiced
1/4 cup tahini
1/4 jalapeño pepper, seeded and chopped
2 cloves garlic
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/8 teaspoon ground black pepper
4–6 tablespoons water
Additional oil, cilantro and jalapeño for topping (optional)

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Instructions

Cook your frozen edamame according to package instructions (usually simmer in hot water for 3-4 minutes on the stovetop).
Drain the edamame and let it cool slightly before adding it to your food processor bowl.
Add the remaining ingredients to the food processor, except for the water, and start processing on high. Once the ingredients are blended together, keep the processor running and start adding the water one tablespoon at a time until you reach your desired consistency. (You may need to stop the food processor a few times to scrape down the sides of the bowl).
Scoop the hummus into a bowl and top with additional chopped jalapeño and cilantro and a drizzle of oil.
Store any leftovers in an airtight container in the refrigerator and enjoy within 4-5 days

Notes

To create an extra light and fluffy hummus, add a little more water. For a thicker hummus, use less water.
The hummus is moderately spicy. For some added heat, use more jalapeño. For less heat, reduce the amount of jalapeño or just leave it out.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.